Sunday, October 17, 2010

Kampachi

A longtime crowd-pleaser that shows no signs of deteriorating with age.

Ankimo (anglerfish liver). The foie gras of the ocean? Certainly as flavorsome as goose liver, with a similar melt-in-the-mouth texture.

Oyster broth simmered in paper pot. Would have loved to see more oysters in this, but it was still a nice, wholesome recipe to get us through a cold, stormy evening.

Deep-fried pink shrimp with powdered green tea salt. A seasonal specialty from Suruga Bay in Shizuoka. As tasty as the "udang geragau" from Malacca.

Grilled yellowtail cheek with salt. Spectacularly succulent; if we could only order one item here, we'd make it this one.

Kiku Masamune Ginjyo.

Kampachi,

Equatorial Hotel Kuala Lumpur.

Check out EAT DRINK, a new F&B website jointly run by The Expat Group (TEG) & Eat Drink KL. This website features all of our up-to-date reviews, plus exclusive weekly articles & a searchable database on restaurants in KL & Selangor: EatDrink.my

lfb: ermm, if we're speaking literally here, i absolutely lurrrrrrve geragau!!! it was one of those treats i always looked forward to when i was still living with my grandparents in malacca. it's been years since i ate any, but i'd buy 'em in a heartbeat if i saw some deep-fried geragau being sold anywhere :D